More than 15 million tons of coffee fruit is wasted each year.
On a coffee trip to Colombia, Tristan Willey and Mark Byrne noticed an exorbitant amount of waste from coffee bean extraction. They looked at all the fruit, skin and pulp that was discarded after the beans were extracted and thought, that’s perfectly good sugar., a carbon-negative vodka distilled from coffee fruit, launched in 2020 and has taken off in the Denver market, where two of the company's four partners are based.
"For us, the mission is to produce spirits in this incredibly sustainable way and to have an impact on the liquor industry for the better. That's why we did it," says partner Lauren Greene. The fruit left over from the bean comes from the Caldas region of Colombia, where Good Vodka works directly with the Colombia Coffee Federation. It’s turned into a highly concentrated, jammy material and gets shipped to the Finger Lakes region of New York, where it’s distilled.
The spirit is a layering agent, Greene explains, imparting a unique taste to any drink."We are finding success working with very cool bars and restaurants that appreciate that Good Vodka adds complexity and flavor and uniqueness to their cocktail program," she adds.
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